It was snowing in Jerusalem when I decided that it was a perfect time to get into the kitchen (not sure when I’m actually out of the kitchen!!) and do my experimenting. What better way to warm up the house? So I made bread and soup and more soup, and then I was fiddling with different ingredients to create this glaze. I was so excited that I ran (in the snow!) to my connoisseur friend, Rochel, and told her to give me her opinion. When she said just one word: “Heaven,” I knew this recipe was in. Sweet, tangy, and unique.
Glazed Corned Beef
Recipe By Brynie Greisman
- Cook & Prep: 2 h 45 m
- Serving: 4
-
Contains:
Ingredients (12)
Main ingredients
Start Cooking
Prepare the Beef
Yields just under 1/2 cup glaze, enough for 1 corned beef. The cook time and servings presented here are for 2 pounds (just under 1 kilogram) of meat. For an appetizer, figure two slices per person. For a main dish, figure 8 ounces, or 225 grams (precooked weight), per person. Adjust according to your crowd and preferences.
-
Fill an eight-quart pot with water and bring to a boil. Carefully drop in the corned beef and bring to boil once again. Lower heat and cook 35–40 minutes per pound of meat (1 hour and 15 minutes for every 2 pounds). Taste a small piece of meat when cooking time is up to see if it’s soft enough. If not, cook a little longer. If it’s ready, drain but retain some of the water for reheating. Set aside to cool.
-
Meanwhile, prepare glaze: Place all glaze ingredients, aside from oil, in a small saucepan. Whisk together over high heat, bringing to a boil. Reduce heat to low and simmer 10 minutes or until thickened. Stir occasionally. Remove from heat and add oil. Stir until mixed in. This will give the glaze a nice shine.
-
Cool slightly and smear on corned beef, coating the top evenly. Place in a roasting pan in a preheated 350 degrees Fahrenheit (180 degrees Celsius) oven and cook covered for half an hour. You might want to pour some of the reserved water on the bottom of the pan so it doesn’t dry out.
-
Cool completely before refrigerating. Slice when cold.
Note:
This recipe doubles easily and can also be used just drizzled over sliced cooked corned beef or served on the side in a gravy boat. In either case, it should be warmed up before serving. The glaze can also be prepared a day in advance or even frozen and then defrosted before using. It tastes delicious smeared on chicken and baked as usual.
Variation:
You can use any jam of your choice, i.e., strawberry, peach, apricot, pomegranate. You can also sub a bit of mustard for the hot sauce.
Credits
Photography: Daniel Lailah.
Food Styling: Amit Farber.
-
Glazed Corned Beef
glazed corn beed
How "ready" should it be when taken out of the boiling water? #ithinkitsburned:(:(:(Replies:
It does mention to add water so that it doesn't burn. How long did it cook. -
Glazed Corned Beef
Freezing Corned Beef
Can you freeze this glazed corned beef recipe? Before or after putting the glaze on?Replies:
You most certainly can... -
Please
Log in to post a review How'd it turn out? Write a review.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Glazed Corned Beef
glazed corn beed
How "ready" should it be when taken out of the boiling water? #ithinkitsburned:(:(:(Replies:
It does mention to add water so that it doesn't burn. How long did it cook. -
Glazed Corned Beef
Freezing Corned Beef
Can you freeze this glazed corned beef recipe? Before or after putting the glaze on?Replies:
You most certainly can...
Related
CONTENT
-
No Bake Macaroon Thumbprint Cookies
-
These Cheesecake Brownies are Everything
-
Naomi Nachman Is Transforming Pesach Cooking with Her New Cookbook: Recipes for Pesach that You’ll Make All Year Round
-
Your Purim Seudah Food and Plating Solved
-
Rib Eye Medallions with Wine Sauce
-
Sweet and Smoky Brisket
-
Oven-Baked Glazed Corned Beef
-
Red Currant and Bourbon-Glazed Corned Beef